Waste less food

Our team tries to waste as little as possible in the Test Kitchen. Here’s what we did with the remains of this month’s recipes

One-pot jambalaya

Shred leftover spiced chicken thighs from p84 into any of the remaining sauce, then tip into a shallow saucepan or casserole dish, cover and gently heat. Stir through some long-grain rice and pour in chicken stock until there’s about 3cm of liquid above the rice. Stir well and bring to simmering point, then cover and cook over a very low heat for 20 mins, or until the rice is tender. Leave to stand for 10 mins, then fluff up and serve.

Greek meatball wrap

Cook some oven chips following pack instructions and reheat any Greek meatballs from p37. Spread a warmed wrap or pitta bread with tzatziki or hummus and lay some chips on top, then the meatballs and some finely sliced red onion to finish. If using a wrap, fold in the sides and roll up tightly. Serve straightaway.

Freekeh tabbouleh

Mix any leftover cold freekeh traybake from p41 with lots of chopped parsley and mint, some diced cucumber and finely sliced spring onion. Dress generously with olive oil and lemon juice and serve as a vegan salad or a side dish with grilled fish or meat.

Quick coulibiac

Lay a sheet of ready-rolled puff pastry on a baking tray and pile any leftover salmon pilaf from p40 along one-third of the pastry, leaving a border of about 2cm around it. Brush the edges with beaten egg, then gently lift the uncovered side of the pastry over the pilaf and press the edges to seal. Brush the coulibiac with more of the beaten egg and bake at 200C/180C fan/gas 6 for 30 mins until puffed up and golden.

Lemon drizzle Easter egg pops

Roll walnut-sized chunks of leftover lemon drizzle cake from p86 into egg shapes and push a lollipop stick into each. Leave in the fridge for 1 hr to firm up, then dip in to melted white chocolate to coat and decorate with sprinkles, if you like. Stand the pops upright in a mug, then put in the fridge for at least 30 mins for the chocolate to set.